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Spaghetti With Clams
John and I took a very special trip to Italy last fall for some amazing pasta (and other things… but mostly pasta). The bite I ate and still can’t stop thinking about was this perfectly al dente spaghetti, lovingly coated with garlic, olive oil, chile, white wine, and the briny burst of tiny, fresh clams.
It’s simple but sultry and totally spectacular, a dish to transport you to the sun-soaked coast of the Mediterranean and make a mermaid out of all of us yet.
And since it’s my birthday today, this is what we’re eating — couldn’t think of anything more delicious!!
Spaghetti With Clams
Prep time: 15 minutes + clam purging
Cook time: 15 minutes
Serves: 4
Ingredients:
2-pounds littleneck clams or cockles
1-pound spaghetti
¼ cup olive oil
3 cloves garlic, sliced
1 fresno chili, sliced
1/3 to 1/2 cup dry white wine
¼ cup chopped fresh parsley leaves and stems
Kosher salt and freshly ground black pepper, to taste
Instructions:
•Before you begin cooking, the clams need to be purged and prepared. Place the clams in a bowl filled with cold water. Add about ¼ cup kosher salt and allow the clams to soak in the fridge for 30 minutes. Drain and repeat the process two more times until the clams have released all of their sand and grit from inside their shells. If you don’t have time for this process, make a saltwater solution and allow the clams to sit in the refrigerator overnight, then drain and rinse before using.
•When ready to cook the pasta dish, bring a large pot of salted water to a boil. Add the spaghetti and cook to al dente according to package instructions. Before draining the pasta, be sure to reserve 1 cup of pasta water to use for the sauce.
•Meanwhile, heat a large skillet over medium-high heat with olive oil. Add the garlic and fresno and allow to saute until fragrant, about 2 minutes. Add the clams, season with salt, and continue to cook. Cover the pan and once the clams just begin to open their shells, about 3 to 4 minutes in, deglaze the pan with white wine.
•Cover the pan to allow the clams to continue to steam and fully open their shells, another 6 to 9 minutes. Once the shells open, add the parsley and pasta and begin to toss everything together. While tossing, slowly dribble in the reserved starchy pasta water, this creates a delicious clam sauce that coats everything. Season to taste with additional salt and pepper as desired. Serve.
•Tip: Tossing all of this together in a saute pan on the stove can be a challenge, combine everything in the pasta pot if desired and toss to coat for a bit less of a mess!
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